Le Cordon Bleu Shares Thanksgiving Leftover Recipes

STUDIO CITY (CBSLA.com) — The turkey has been served and a feast devoured, but now what to do with the leftovers?

Chef Instructor Chanel Martinez from Le Cordon Bleu College of Culinary Arts visited the KCAL9 studios Friday to share some after-Thanksgiving recipes.

Potato Samosas in Phyllo

Yields: 24 samosas

Ingredients:

• 1 ½ lb. left over mashed potatoes
• 1 large onion, chopped (approximately 2 ¾ cups)
• 1 tsp. garam masala
• 1 tsp. ground cumin
• 1 tsp.  ground coriander
• ¼ C. vegetable oil
• ½ C. frozen peas, thawed
• 12 (17x12 inch) phyllo sheets, thawed
• ¾ stick unsalted butter, melted and cooled

Preparation:

• Over medium-high heat, cook onion, spices and ¾ tsp. salt in oil in a nonstick skillet over, stirring occasionally for 8 to 10 minutes or until the onions appear golden brown.
• Add potatoes and peas and cook for 3 minutes, stirring regularly.  Remove the potato mixture from heat and cool slightly.
• Preheat oven to 375°F with racks in upper and lower thirds.
• Place 1 sheet of phyllo dough on a work surface.
• Gently brush with some butter and repeat the process with a second sheet, placed on top of the first.
• Cut the dough crosswise into 4 strips. Place 2 Tbsp. of filling near one corner of 1 strip and fold the corner of phyllo over to enclose the filling and form a triangle. Continue folding the strip, maintaining a triangular shape.
• Place the samosa, seam side down, on a baking sheet. Make 3 more triangles in same manner. Repeat the process with the remaining phyllo and filling.
• Generously brush both sides of each samosa with butter and bake, turning samosas over halfway through and switching position of sheets, until golden and crisp all over, approximately 25 minutes total. Cool slightly. Serve warm or at room temperature.
  

Turkey Pot Pie

Yields: 6-8 portions

Ingredients:

• 1 pre-made pie crust or left over dough
• ½ stick butter
• ½ C. finely diced onion
• ½ C. finely diced celery
• 2 C. leftover turkey (light and dark, diced or shredded)
• ¼ C. flour
• 2-3 C. low-sodium chicken or turkey broth (use more as needed)
• Splash of white wine
• ¾ C. heavy cream
• 1 Tbsp. chopped leftover herbs such as sage, thyme or parsley
• Salt and pepper to taste
• 1 C. leftover carrots
• 1 C. leftover green beans

Preparation:

1. Melt butter in a skillet or Dutch oven.
2. Add onion and celery to the pan and cook until translucent. Add turkey and stir.
3. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
4. Pour in chicken or turkey broth, stirring constantly. Add a splash of white wine and stir (this ingredient can be omitted)
5. Pour in cream.
6. Bring to a slow boil and allow the mixture to cook and thicken for a few minutes.
7. Add salt and pepper to taste, and any available herbs.
8. Gently stir in leftover green beans and carrots until they are heated but not further cooked.
9. Pour the mixture into a casserole dish or deep pie pan.
10. Roll out the leftover crust using a rolling pin. The crust should be approximately 1-inch larger than the baking dish.
11. Place the crust on top of the pot pie mixture and gently press into the sides of the dish. Cut vents in the top of the crust.
12. Cover with plastic wrap and freeze for later use. When ready to bake, allow the pie to thaw and pre-heat the oven to 400°F.
13. Bake for 30-40 minutes or until the crust appears golden and bubbly. Allow to cool for 10 minutes before serving.

Cranberry Turnovers

Yields: 8-12 turnovers

Turnovers:

Ingredients:

• 2 C. chilled leftover cranberry sauce
• 2-3 sheets frozen puff pastry, thawed
• 1/3 cup heavy cream (if on hand) or 1 egg for egg wash

Preparation:

1. Remove and unfold pastry sheets from packaging and cut each sheet into 4 even squares.
2. Place the squares on a parchment lined baking sheet (use two baking sheets if you need to).
3. Spoon approximately 1 ½ Tbsp. of cranberry sauce in the center of each pastry square. Refrain from adding too much filling, as excess sauce may open the turnover while baking.
4. Fold the pastry over the filling to form a triangle. Seal the edges with a fork.
5. Wrap the turnovers in plastic wrap and freeze for future use.

When ready to bake:

1. Pre-heat oven to 400°F
2. Brush the tops of the triangles with heavy cream or a simple egg wash.
3. Bake the turnovers until they are slightly puffy and golden brown, approximately 10-12 minutes.
4. While the turnovers are baking, combine the ingredients for the glaze (see below) in a small bowl and stir until smooth. Set aside.
5. Remove the turnovers from the oven and let cool slightly.
6. Transfer the turnovers onto a cooling rack, placed on top of a baking sheet.
7. Drizzle the turnovers with the glaze and allow them to cool for at least 5 more minutes before eating.
8. The turnovers can be enjoyed warm or at room temperature.
9. Store for up to 2 days at room temperature

For the glaze (optional):

Ingredients:

• 1 ½ C. powdered sugar
• 1 tsp.  ground cinnamon
• 3 Tbsp. milk or cream
• 1 tsp. vanilla extract